PEPE'S TACO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED SLICED TOMATOES 50.4F AND SOUR CREAM 48.8F STORED AT IMPROPER TEMPERATURE ON TOP PORTION OF PREP TABLE. INSTRUCTED MANAGER TO DISCARD, ALL COLD FOOD MUST BE 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WIPING DOWN SURFACES WITH SOILED CLOTH, WIPING HANDS ON SOILED APRON, TOUCHING FACE, AND PREPARING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. FOOD HANDLER ALSO TOUCHING READY TO EAT FOOD, TORTILLAS, TACO SHELLS, LETTUCE, TOMATOES, AND CHEESE WITH BARE HANDS WHILE PREPARING TACOS FOR DIRECT CUSTOMER SERVICE. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED BETWEEN TASKS. THERE IS NO BAR HAND CONTACT WITH READY TO EAT FOOD. MUST USE GLOVES, TONGS, SPOONS, SPATUALAS, ETC CRITICAL VIOLATION 7-38-010A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1561562 ON 7-24-15: 32-INSTRUCTED TO REMOVE RUST FROM THE CAN OPENER AND STORAGE RACKS IN THE PREP AREA AND INSIDE COOLERS. INSTRUCTED TO REPLACE THE WORN RUBBER GASKETS AND PROVIDE HANDLE ON THE TOP DOOR OF THE PREP REACH-IN COOLER .MAINTAIN SAME. 35-INSTRUCTED TO REPLACE THE MISSING WALL TILE BEHIND THE COOKING EQUIPMENT IN THE PREP AREA AND IN THE REAR BEHIND THE MOP SINK(LOWER WALL). INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE FAUCET ON THE MOP SINK AND MAINTAIN. INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. 45-INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS ON INTERIOR SURFACES OF ICE MACHINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, SINKS, KNIFE RACK.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE DAMAGED FLOOR TILES NEAR 3-COMPARTMENT SINK.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE DAMAGED FLOOR TILES NEAR 3-COMPARTMENT SINK.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.